Stoneburner Restaurant and the Olympic Rooftop Pavilion, the latest projects of prolific Seattle restaurateurs James Weimann and Deming Maclise, are set to open Tuesday, June 25. Stoneburner, located on the ground level of the new Hotel Ballard, focuses on Mediterranean-influenced stone hearth cooking in the hands of Bastille Café & Bar executive chef Jason Stoneburner. The Olympic Rooftop Pavilion is a stunning private event space atop the hotel.
The front doors open under a barrel-vaulted ceiling made with salvaged fir from a building on Ballard Avenue. The bar floor is repurposed from a Seattle schoolhouse, and the dining room floor is custom-made concrete tiles. The bar is to the left of the dining area with 16 bar seats and a marble slab at the end of the bar that will serve as a charcuterie station, complete with a Slicer Mito meat slicer.
South of the bar is the open kitchen, where six swing-arm wooden bar seats offer a view of the stone hearth oven and all the action. A 3 feet by 6 feet pasta table puts the pasta making on display as well. A vintage fan from a New York factory keeps the air circulating between the kitchen and the dining room.
A San Francisco streetlight and two large turn of the century steel gates are the design highlights of the dining room. Running along the front of the space are large glass windows that slide open and two tables outside offer seating for 12 on bustling Ballard Avenue.
Chef Stoneburner and Bastille general manager and wine director James Lechner will be operating partners at the new restaurant, dividing their time between the two Ballard Avenue locations. The menu will revolve around stone hearth cooking and handmade pastas, with a dedication to using farm fresh and artisan foods. Chef Stoneburner will be showcasing the best of the Northwest with local fish, shellfish, meats, and seasonal vegetables. The menu will be divided into Snacks, Small Plates, Veggies, Greens, Beans & Grain Salads, Pasta, Pizza Pies, and Plates.
Snacks include Castelvetrano Olive Fritto ($6) and Mashed Up Fava Bean Bruschetta ($6). Small Plates include Grilled Sardines with ozette potato, celery heart, and basil ($12) and a seafood dish of Marinated Clams, Mussels, and Spot Prawns served with Sardinian Crackers ($15). Veggies include Grilled Pea Vines with wild oregano and pickled onions ($8) and Twelve-hour Dried Roma Tomatoes with caper salt and olive oil ($8). Salads include Charred Radicchio with polenta croutons and bottarga Caesar dressing ($11) and Controne Beans with tuna conserva and Little Gem lettuces ($15). Pastas range from Northern Lights Chard and Sheep’s Milk Ricotta Ravioli with pine nut butter ($16) to Caramelized Cauliflower Agnolotti with peas and aged balsamic ($16). Pizza Pies include Spicy Lamb Meatball with kale and provolone ($16) and Spinach & Ricotta Dumplings with marjoram and tomato ($16). As for Large Plates, there will be a Grilled Delmonico for two with marinated artichokes and Lola Rosa lettuces ($65) and a Half Roasted Chicken with black kale, golden raisins, almonds, and quince vinegar ($25).
Lechner has put together a program that focuses on wines from Italy, Spain, Portugal, and the Pacific Northwest, featuring gems from around the globe. Erik Carlson, bar operations manager of Bastille, Poquitos et al, has created a cocktail program that complements the menu.
Dawn Smith will be the dining room manager and lead sommelier. Smith comes most recently from Cafe Juanita, and she has experience at multiple Seattle restaurants including Canlis and the Heavy Restaurant Group.
The restaurant will be open for lunch only the first week, 11am to 2pm, Tuesdaythrough Friday, with a Saturday brunch from 10am – 3pm. Stoneburner will begin full service on Monday, July 1 with lunch Monday through Friday from 11am to 2pm, weekend brunch from 10am to 3pm on both Saturday and Sunday, and dinner daily from 5pm to 10pm, 11pm on Friday and Saturday, plus a light fare bar menu daily from 2pm to 5pm.
Perched atop the Hotel Ballard is the Olympic Rooftop Pavilion, a 1,370 square-foot event space with incredible views of the Olympic Mountains, Puget Sound, and Mount Rainier. The pavilion features state of the art audio visual, vaulted ceilings, a 20-foot skylight, two antique chandeliers and west facing NanaWalls that slide open completely. The deck is heated with radiant floors and a fireplace, and fits 100 people for a seated event or 150 for a cocktail reception. Stoneburner will provide food and wine for the space exclusively, with Carlson on hand to create customized cocktails for events. The versatile space will make a wide range of stunning events possible.
About Hotel Ballard
A boutique property located in the heart of historic Ballard, Hotel Ballard, opened in May 2013. Located at 5216 Ballard Avenue NW in Seattle, the hotel boasts 29 luxuriously appointed guest rooms and suites overlooking the Olympic Mountains. Just minutes from downtown and steps from the Sunday farmers market, a plethora of culinary delights and coffee shops galore, shopping, and the city’s key attractions. The hotel houses its own restaurant, Stoneburner, a rooftop pavilion with private event space, as well as complimentary access to the Olympic Athletic Club for guests, and much more. To make reservations or for more information, visit www.hotelballard.com or call 206.789.5012.
Opened in June of 2009 and housed in an historic 1920’s building in Seattle’s Old Ballard neighborhood, Bastille Café & Bar is a bustling homage to a Parisian brasserie. Owners Deming Maclise and James Weimann scoured Paris flea markets and local salvage stores for vintage accessories to create a truly authentic feel. From the white subway tiles, antique mirrors, and Paris Metro clock to the zinc-topped bar and stunning crystal chandelier that takes center stage in the Back Bar; they’ve truly hit the mark. Chef Jason Stoneburner creates French focused cuisine inspired by the abundance of seasonal product found locally—and it doesn’t get any more local than the restaurants 4500-square-foot organic rooftop garden. The wine list is French focused with a smattering of NW wines and the bar offers an extensive collection of absinthe. Bastille is open 4:30pm to 12am Sunday throughWednesday and until 2am Thursday through Saturday. Dinner is served from 5:30pm to 10pm Sunday thru Thursday and until 11pm on Friday and Saturday. Brunch is served Sunday from 10am – 3pm. Happy Hour is daily from 4:30pm – 6pm and from 10pm to 12am Sunday thru Thursday. Bastille is available for private events. For more information or reservations, call 206.453.5014 or visit www.bastilleseattle.com.